Updated: Jun 13
This one is an absolute favorite in the Ziebart home.
Creamy Plant-Based Caesar Salad Salad: Romaine, chopped Cucumber, diced Avocado, diced Tempeh bacon (recipe below) Caesar dressing (recipe below) Croutons (recipe below) Black pepper Dressing: 2 tablespoons tamari or soy sauce 2 tablespoons liquid smoke 1 tablespoon maple syrup
Preheat oven to 425 degrees F.Add liquid ingredients to a container with a lid or plastic baggie.Slice tempeh thin to approximately 1/8" to 1/4".Marinate tempeh in liquid for at least five minutes.Line a baking sheet with parchment or other nonstick sheet. Lay tempeh in single layer. Bake for 15 minutes. Dressing (Clean Food Dirty Girl’s Recipe: https://cleanfooddirtygirl.com/who-are-they-fooling-life-is-crap-sometimes-plant-based-caesar-salad/): 1/2 cup raw cashews soaked in water for at least 10 minutes (70g) 2 small-ish garlic cloves, minced 1/2 teaspoon Dijon mustard (4g) 2 tablespoons nutritional yeast (12g) 1/2 teaspoon dulse flakes or powder 1 teaspoon apple cider vinegar 1 teaspoon vegan Worcestershire sauce 1/2 teaspoon sea salt 1/2 cup water
Drain and rinse the cashews and place them in your blender along with the rest of the dressing ingredients (garlic cloves, mustard, nutritional yeast, dulse, apple cider vinegar, Worcestershire, sea salt and water) and blend until super creamy, about a minute.If you have a nut allergy or want a lower fat version use 1/2 cup tofu (100g) instead of cashews.
For the easiest croutons you’ll ever make, take four to six slices of sprouted grain bread and pop them in the toaster. Cut them into crouton-sized pieces and toss them into the salad right before you’re ready to eat.